Ayam Kuluyuk Sa’ayana: A Sweet and Savory Chicken Delight
Ingredients:
- 500g chicken fillet
- 3 tablespoons cornstarch
- 4 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons tomato sauce
- 2 stalks green onions (daun bawang)
- For the seasoning:
- 3 large onions
- 2 cloves garlic
- 1 red bell pepper (or large red chili if preferred)
Instructions:
-
Prepare the Chicken: Start by coating the chicken fillets in a seasoned mixture of cornstarch. To season, use a pinch of salt and a dash of flavor enhancer (such as chicken bouillon or seasoning powder), especially if you prefer a milder taste for kids who don’t enjoy spicy food.
-
Fry the Chicken: Heat oil in a frying pan over medium heat. Fry the coated chicken fillets until golden and cooked through. Once done, remove from the pan and set aside.
-
Chop the Vegetables: While the chicken is frying, dice the onions, garlic, and red bell pepper. Slice the green onions into small pieces.
-
Cook the Aromatics: In the same pan used for frying the chicken, add a bit more oil if necessary. Sauté the chopped onions, garlic, and red bell pepper until they become fragrant and soft.
-
Prepare the Sauce: Add a small amount of water to the pan to deglaze, then stir in the sweet soy sauce and tomato sauce. Season with salt, a pinch of sugar, and additional flavor enhancer to taste. Adjust the seasoning as needed.
-
Combine Ingredients: Return the fried chicken to the pan. Stir well to coat the chicken with the sauce.
-
Thicken the Sauce: Mix the cornstarch with a bit of water to create a slurry, then add it to the pan. Stir constantly until the sauce thickens and coats the chicken evenly.
-
Add Green Onions: Finally, sprinkle the sliced green onions over the chicken. Give it a final stir to combine all ingredients.
-
Serve: Your Ayam Kuluyuk Sa’ayana is now ready to be served! Enjoy this sweet and savory dish with steamed rice or noodles.
This dish combines crispy chicken with a flavorful sauce that balances sweetness and tanginess, creating a delightful meal for any occasion.
